MAKING
2. Take an 8 inch spring form pan, grease thoroughly and pat in 2/3rd portion of zwieback crumbs to the bottom.
3. Place well-drained peaches with cut side facing up above the crumbs, while use the drained apricot halves, keeping aside a few for garnishing, to fill the spaces.
4. Prepare a mixture of eggs, sugar, sour cream, almond flavoring, vanilla nutmeg and top the fruit. Bake for an hour.
5. Allow to cool, loosen the sides and take out the torte.